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Product Description

The fast and easy way to melt chocolate & Candy Melts®*! With the Chocolate Pro™ , it's easy to melt large amounts of chocolate or Candy Melts brand confectionery coating in minutes! It's the fast and fun way to mold candies like a pro. Holds 2 1/2 cups

From the Manufacturer

About Wilton

Founded in 1929, Wilton Enterprises is the leading food-crafting company in the industry. Today, Wilton offers the industry’s most comprehensive and innovative selection of baking, decorating, and candy- and cookie-making supplies.

Our Mission

For 85 years, we have empowered treat decorators by providing the education, tools and ideas they need to succeed. We Make it Easy...You Make It Amazing!

Most Helpful Customer Reviews

Some time ago, I worked as a pastry chef/candy maker using a very expensive chocolate melter/temperer as one of my equipment staples. I have melted and dipped more chocolate than you could shake a candy box at.

I took a chance and picked up one of these locally (Wilton Chocolate Melter Deluxe) with a melting/warm/off switch. There are no exact temperature controls on this model, no recipes, but the instructions are pretty straight forward. The worst enemy of chocolate is water, which they casually mention in the instruction phamphlet. I'd like to pass along that even just a tiny sputter of water will cause beautiful, satiny melted chocolate to seize up with no recovery at all possible. So if you want to dip fresh fruit, it absolutely must be 100% dry or your chocolate will harden in seconds. Don't even chance a strawberry hull (the green part) being the least bit wet because even just the smallest droplet of water is all it takes to ruin a whole batch of chocolate.

I found the Wilton to melt the chocolate quickly with continual gentle and slow stirring like an expensive chocolate temperer does, using a wooden paddle-like spoon and NOT metal. After all was smoothly melted (I use only organic non-GMO chocolate) and the control was switched onto "warm", the temperature was held well. Again, stirring gently and frequently helps maintain even temperatures throughout your chocolate mixture which is important in keeping your dipping temperature consistent. I dipped over 70 pieces with just 8 oz. of chocolate the first time out with great results.

Another suggestion to help keep "bloom" at bay (the white streaks that can appear on dark and milk chocolates that does not effect flavor) is to set your dipped chocolates away from any air movement.Read more ›

I have made Christmas candy for years, but have always used the good ol' double boiler method for melting my chocolate. Someone suggested using a fondue pot and while doing a little more digging, I saw they have pots just for melting chocolate. Who knew? Then I came across Wilton's Chocolate Pro Electric Melting Pot. I read all the reviews, good and bad (cheap handle, switch, didn't keep chocolate smooth and silky) but decided to go ahead and purchase it.

The chocolate melted quickly and evenly. It kept it smooth and silky, easy to work with. I think the quality of your chocolate will make a difference with its texture, not the machine. I made and dipped turtles for about 3 hours and that little pot was on the whole time. It did a great job!

The handle is sturdy and the switch is a slider button. I didn't have to mess with controls or buttons to keep the heat consistent. It has only a warm or melt mode... I don't need anything else. No problem for me there either.

The pot itself isn't huge, which I liked. I was able to add chocolate as I went and it continued to melt it. It is a nice little machine, which in turn made it easy to use, clean and store. That's really why we never use things again, they're just too hard to ding with.

It would also be a perfect thing to melt butter in. No splashing like in the microwave, just slow continuous heat. I'm sure I'll think of a few more reasons to use this little machine.

This is the real deal! It worked perfectly for me! I'm glad I bought it!

I used this for the first time last night and really liked it. I am new to dipping things in chocolate and was using the microwave. I just never seemed to have any luck -- the chocolate never seemed the right consistancy, it took long to melt and it got hard so fast I wasted a lot of it.

I think the nice thing about this Wilton melter is the warm setting. To use it all you do is preheat it on the melt setting for 5 minutes, then add the chocolate. When the chocolate is at the consistency you want you switch it to the warm setting. It was great. I didn't waste a drop of chocolate and it never hardened. I also didn't have to worry about working fast so the chocolate didn't get hard. You can actually stop if you need to do something while your working.

I have never used a double boiler, so I really can't compare the two. I was a little hesitant to spend the money on this but it seems like a good investment. It was very easy to clean. I dipped marshmallows, pretzels and apples and had no problem. Michael's arts and crafts store also carries the Wilton.

The Wilton Chocolate Melter is awesome. Lets face it, chocolate work requires a consistent heater and a delicate, careful hand. This melter is perfect. I melt an entire bag of chocolate chips quickly on the melt mode and then turn it down to warm for the remainder of the time it takes me to use the chocolate. The Wilton 'dispensing' funnel is a MUST for use with this Wilton melter. Life is so easy with both of them. My 9 year old and I just made chocolate covered strawberries, cashews and peanuts in the last hour. Fun, tasty and quality father/daughter time creating awesome confections. I am perfecting my own caramel and when I do, Turtles will be so easy and make my wife so happy. At 12 bucks a pound in the store....I can make 4 pounds of turtles for 12 bucks total and they are awesome using Kraft's caramels melted. The Wilton Melter has a nonstick pot that is a perfect size and perfect depth and perfect diameter. We dip butter cookies, strawberries, bananas, etc right in the pot because the pot's dimensions allow for easy dippin'! I paid 26.00 for the Wilton melter and 10 bucks for the Wilton 'dispensing' funnel. If you are new to chocolate but want to play, I suggest buying a few bags of Ghirardelli Milk Chocolate, 11.5 ounces bags of chips and a few Nestle Semi-Sweet chips and mix them equally, a half a bag of each at a 1 to 1 ratio. That will give you quality choclate. Next, too much heat ruins chocolate. This Wilton melter/warmer takes a lot of the 'worry'out of the potentials since it doesn't heat uncontrollably. I keep a thermometer tip suspended in the middle of my melting chocolate. I do not let the chocolate get hotter than 110 degrees but I try to keep it at 100 degrees. Stirring in unmelted chips to the melted chips helps control the temperature.Read more ›